Shelly's Recipe

GRILLED CHICKEN WITH ROASTED ROSEMARY POTATOES

Category: Poultry I

3-4 lbs cut up chicken
1 (16 oz) bottle Italian salad dressing
1/3 cup lemon juice and honey
1/4 cup Worcestershire sauce
3 tbsp paprika

Place chicken in a resealable bag. Combine remaining ingredients and reserve 1/2 cup marinade. Pour remaining marinade over chicken; seal and refrigerate 1 hour or overnight, turning occasionally.

Line grill with foil and puncture at vent openings. Remove chicken from marinade; discard marinade. Grill chicken 40-50 minutes over medium-high heat until tender, turning and basting with reserved marinade.

Roasted Rosemary Potatoes: While potatoes are cooking, in a foil pan, sprayed with cooking spray, combine new potatoes, quartered, diced onion, minced garlic, salt and pepper and dried rosemary. Cook alongside chicken, stirring occasionally, until potatoes are tender.